The meals

The table is covered with a white tablecloth whose weaving patterns has
given it an embossed aspect.

The main dish, a roasted lamb is in the middle of the
table, in a large rested plate.

The food is not set onto plates but on «
tailloirs », large slices of bread that absorb the sauce.

Other small breads, shaped as separate balls, are at the
guests' disposal. They share a few glasses and knives but eat with their
fingers ; the spoon was only used in the central plate and the fork
did not exist yet.

Small boxes, containing salt and spices, and a carafe, complete the
implements of this table.

The carafes, for water or for wine, and different kinds of
pitchers and jugs were used in every house.